Pages

This is one my favourite item, which we will prepare often. Actually the taste will be marvellous if you grind the batter in hand grinder. Even during my college days my mom used to grind it in hand grinder, for my sake and to add up the taste.Nowadays nobodyis using hand grinder, atleast instead of mixie if we can grind in grinder, the taste will be different.We are using all the available dhals, so it is highly rich in protein i used to prepare this at home often.

Ingredients:Rawrice - 1 cupPar boiled rice(Idly rice) - 1 cupThuar dhal - 1 cupGreen gram dhal(Pasiparuppu) - 1\2 cupBengal Gram dhal(Kadalai paruppu) - 1\2 cupUrad dhal - 1 tbspRoasted gram - 1 tbspFennel Seed - 1 tbspCumin Seed - 1 tbspRed Chillies - 10Pepper - 1 tbspGarlic - 15 podsAesfoetida - 2 pinchFor seasoning:Onion - Big - 3 or pearl onion - 20.Curry Leaves - 1 bunchMethod:Soak both the rice together and all the dhal together in seperate bowls, for about 1 hr.In the grinder add all the other ingredients and grind it for 2 mins.Then add the rice alone and grind it, till it becomes smooth paste.Then add the dhal and grind it coarsely. Now the batter is ready, check for the salt and spicy levels and adjust accordingly. Mince the onions nicely, saute them in 2 tsp of oil, with curry leaves and add it to the batter.(Pearl onions will add up to the taste...but patience is needed).You can even directly make adai with adding onion.Keep the Tawa in the stove and prepare adai as u do for dosa.Be little liberal while using oil.If you have drumstick leaves at home, you can add it dirtectly to the batter.This will give an excellent taste. In my place i am not at all finding drumsticks leaves.

Method:Grind the ingredients given in To Grind, to a smooth paste and keep it aside.Mince all the vegetables and mushroom as shown in the picture.Cut the paneer into pieces and fry them in oil and put in a bowl containing water.In that oil(with which you fried the panneer), saute the onion, till it becomes translucent.Then add all the vegetables, Paneer & mushroom and saute it for a while.Add the tomatos and saute.Add some water, turmeric & salt and close it with a lid.Carrot and Potato will take time to cook, so be sure they are cooked well.Once everything is cooked well, add the ground paste and cook it for 5 mins.If you have mint\coriander leaves at home, you can use it for garnishing.This is really a Yummy dish which goes well with Chappathis.

Method:Cut the veggies as shown in the picture.Keep the kadai in the stove and boil 3 cups of water.When the water starts boiling, add the Moongdhal and cook it to 3/4 level.Then add the all the ingredients(Sorakkai, Tomato, Chillies, Turmeric, Onion & Salt).Close it with a lid and allow it to cook.Once cooked well, season the kootu with the ingredients mentioned for seasoning in 2 tsp oil.This kootu is very good for health, because sorakkai contains high water content moreover very little oil is used.This can be had directly with rice, or as a sidedish with Roti and for kulambu.

After a long time I have asked my mom to prepare this, as she is an expert in this. It was delicious and this recipe I got it from her. Thank you mom!!!!Ingredients:To Grind:Thuar Dhal - 1 cupBengal Gram Dhal - 1/2 cupRice - 1 tbspRed Chillies - 20 nosAniseed (saunf)- 1 tspGarlic- 10 pods

Method:Soak both the dhal together for 1 hour.Put the all ingredients mentioned to grind (other than the dhal) in the mixie and grind it.Once it is ground well, add the dhal and grind it coarsely.Make balls(Urundai) out of this batter.Keep the kadai in the stove and 2tbsp Ginegelly oil.Add mustard seeds and Aesfoetida for seasoning.Add the Onion & Garlic and saute it till it becomes translucent.Add the tomato and saute it for a while.Add the tamarind extract, Sambar powder, turmeric and salt.Close with a lid and allow it to cook.Once the Raw smell is gone...add the balls one by one and close with a lid again.Dont stir it. With a laddle gently check if the balls are cooked.Serve it hot with rice.Additional note:If you need you can also add some coconut milk to it. It will be good, but it tastes different.You can also take a portion of the Urundai batter and make it pakodas.This will serve as a good sidedish for this.This is highly protenious diet.

You may think why Iam blogging it. Today when I thought of preparing it, I got a flash as to why I shouldnt blog it. Actually this is a very beloved dish at my home. At times I even prepare volunterily some extra idlis, for preparing upma, the next day. This is very simple to prepare and at the same time very tasty. If you are a tamilian, you may know the speciality of this showcased in the tamil movie "Suryavamsam". Ok lets see how to prepare this great dish.

Ingredients:

Idlis - 4 (Kept in fridge for 4 hours atleast, thats when you can crush it nicely)

Onion Big - 1

Green Chillies - 2

Red chillies - 2

Curry Leaves

Urad Dhal (Broken) - 1 tsp

Bengalgram - 1 tsp

Aesfoetida - 1 pinch

Salt - 1 pinch

Method:Take some water in a bowl and put the idlies on it.

Take it out and squeeze the water out and crush it well. Keep it aside.

Keep a kadai in the stove and pour water into it.Allow it to boil, then add the moong dhal.Keep the stove in a low flame and proceed with cutting the veggies.Once the dhal is almost cooked, take it out. Do not pressure cook the moong dhal as it will get fully smashed and become gel like. You can refer the picture for how it has to be cooked.Then in a kadai add some oil and add the items mentioned for seasoning.Add the onion and green chillies and saute it for few minutes till the onion becomes trasparent.Now add the brinjal and tomato, saute it.Add water and close the kadai with the lid and allow it to get cooked.After the veggies are cooked well, add the cooked moong dhal.Allow it to boil for sometime and switch off.Finally garnish it with some coriander leaves.

This one will go good with Idly and Dosa.Rich in Protein and fibre, hence its a good sidedish when compared to any chutneys.

I thought of starting a blog long time back based on my culinary skills, but couldnt make it out in the right way. This time i have determined to continue blogging recipes, at any cost.

P.S:

This is not for the ones who is already an expert in kitchen. I am also a learner and I am blogging for the new entrants in the kitchen. When i say i am learner....it doesnt mean that I will spoil your kitchen...I learnt from some good experts in kitchen and tried it out in my kitchen...those which came out well...are alone posted here.....so you can trust them very well and give it a try..